Red Pepper Corn Bread
Oil or bacon fat for greasing
1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 to 1 teaspoon hot pepper flakes
1/4 cup bacon fat or vegetable oil
1 large egg
1 cup buttermilk
Preheat over to 425 degrees F.
Grease a 9 x 2-inch square or round cake pan with vegetable oil or bacon fat and set in oven for about 5 minutes to heat.
Meanwhile sift cornmeal, flour, salt, baking soda, and baking powder into a medium-sized bowl. Stir in pepper flakes and bacon drippings or vegetable oil. Mix until well blended. Add egg and buttermilk; beat vigorously with a wooden spoon for about 30 seconds.
Carefully remove heated pan from oven. Pour in corn bread mix and spread evenly with a spoon.
Place pan on lower shelf in oven and bake 20 to 25 minutes or until golden brown, and knife inserted in center comes out clean.
Remove from oven; let rest for a few minutes before serving.
- Recipes adapted from 'Soul Food,' by Joyce White